A couple of French ideas - Ooh, La La:
Sweet Clafoutis:
(6 servings)
4 eggs
3/4 cup sugar
Pinch of sea* salt
Scant 1/2 cup ground almonds (you can substitute hazelnuts or pistachios)
2 T. all-purpose flour
7 T. creme fraiche (or substitute 7 T. heavy cream mixed with 2 T. lemon juice)
7 T. 2%* milk
12 cherries, pitted or any soft fruit or berries (or chocolate chunks)
Preheat the over to 350, and butter and flour a 7&1/2"x4" baking dish or pan (for individual servings, butter and flour 6-8 ramekins). Whisk the eggs with the sugar and salt until pale yellow and thick. Sift and fold in the ground almonds and flour, then stir in the creme fraiche and milk. Spread cherries evenly across the prepared dish. Pour the batter over the cherries and bake for 30-40 mins. (15-20 mins. for ramekins), or until golden brown. Serve warm or cold.
Savory Clafoutis:
(6 servings)
Make as the sweet clatoutis but omit the sugar, replacing the cherries with 3&1/2 oz, mature cheese (e.g. Grueye, Comte, cheddar, or goat's cheese), chopped into large cubes; 1/2 cup cherry tomatoes; and 1/3 cup sliced black olives. You can also could flavor the batter with chopped herbs, such as basil, parsley or thyme, and use leftover roasted veggies as an alternative to the cheese and toms.
"Keep sound wisdom and discretion". Have FUN - it's Friday!!!!
Love,
MM
Friday, May 31, 2013
Thursday, May 30, 2013
Warm and Gooey Deep Dish Chocolate Chip Cookies
Warm and Gooey - gotta love that description:
(makes 6 cookies, serves 6-12)
1 cup all-purpose flour
1/2 t. sea* salt
1/2 t. baking soda
1 stick butter*, softened
1/2 cup packed light brown sugar
1/3 cup granulated sugar (I like "Sugar in the Raw"*)
1 t. vanilla
1 large egg
1 cup milk chocolate*, toffee*,bittersweet, or 6 oz. dark chocolate chips, chopped
Toasted shredded coconut*
Vanilla bean* ice cream
Equipment:
6 small oven-safe ramekins lightly sprayed with cooking spray
Preheat the oven to 375. In a small bowl, whisk together the flour, salt and baking soda. In a stand mixer or in a large bowl with a handheld electric mixer, beat the butter until creamy, about 1 min. Add the sugars and beat until fluffy and pale-colored, about 2 mins. Add the vanilla and egg, and beat for 1 min. Add half the flour mixture on LOW* speed just until dry ingredients are fully incorporated. Repeat with the remaining flour mixture. Using a wooden spoon, mix chocolate chips into batter. Divide batter evenly between the ramekins. To make this easier, you can use a small cookie scoop to measure about 4 rounded T. of batter per ramekin. Use a spatula or back of a spoon to push batter to the edges of the ramekins and smooth down evenly. Place ramekins on a baking sheet, and bake for 15 mins., or until golden-brown on the edges and still a little golden and soft in the middle. Remove from oven and let cool for at least 5 mins. before serving. Top with coconut shreds and a scoop of ice cream. Serve with an ICE cold glass of milk and a smile!!
Recipe notes:
Love,
MM
(makes 6 cookies, serves 6-12)
1 cup all-purpose flour
1/2 t. sea* salt
1/2 t. baking soda
1 stick butter*, softened
1/2 cup packed light brown sugar
1/3 cup granulated sugar (I like "Sugar in the Raw"*)
1 t. vanilla
1 large egg
1 cup milk chocolate*, toffee*,bittersweet, or 6 oz. dark chocolate chips, chopped
Toasted shredded coconut*
Vanilla bean* ice cream
Equipment:
6 small oven-safe ramekins lightly sprayed with cooking spray
Preheat the oven to 375. In a small bowl, whisk together the flour, salt and baking soda. In a stand mixer or in a large bowl with a handheld electric mixer, beat the butter until creamy, about 1 min. Add the sugars and beat until fluffy and pale-colored, about 2 mins. Add the vanilla and egg, and beat for 1 min. Add half the flour mixture on LOW* speed just until dry ingredients are fully incorporated. Repeat with the remaining flour mixture. Using a wooden spoon, mix chocolate chips into batter. Divide batter evenly between the ramekins. To make this easier, you can use a small cookie scoop to measure about 4 rounded T. of batter per ramekin. Use a spatula or back of a spoon to push batter to the edges of the ramekins and smooth down evenly. Place ramekins on a baking sheet, and bake for 15 mins., or until golden-brown on the edges and still a little golden and soft in the middle. Remove from oven and let cool for at least 5 mins. before serving. Top with coconut shreds and a scoop of ice cream. Serve with an ICE cold glass of milk and a smile!!
Recipe notes:
- If you like a slightly salty edge to your cookie, sprinkle 1/4 t. fleur de sel evenly over cookies before baking.
- The ramekins of unbaked cookie dough can be covered and refrigerated up to 1 day ahead, or frozen for up to 3 months. You do not need to thaw before baking, but you may need to add an extra min. or two the baking time.
Love,
MM
Triple-Herb Cucumber Soup
Triple-Herb Cucumber Soup:
This sounds cool, refreshing, and like "my cup of tea":
(6 servings)
2 scallions, halved
1 small serrano chile, stemmed and seeded (always wear gloves*)
3 Persian* cucumbers, peeled, seeded and quartered
2 cups buttermilk
Sea* salt and freshly ground pepper
1 cup sour cream, plain Greek yogurt*, or creme fraiche*
2 t. chopped fresh dill
2 t. chopped fresh tarragon
1 cup water
2 T. chopped or snipped fresh garlic* chives, plus more for garnish
An edible flower blossom like a pansy or nasturtium for floating on top*
Using a food processor, coarsely chop the scallions and chile. Add the cucumbers and pulse until chunky. Transfer the mixture to a large bowl, and stir in the buttermilk and 1 cup water. Season to taste with S&P. Stir in the sour cream and herbs. Refrigerate for at least 1 hour. To serve: ladle into individual bowls, sprinkle with chives, and float a blossom on top. VERY pretty!!!!
"Integrity reinforces a life with steel."
Love,
MM
This sounds cool, refreshing, and like "my cup of tea":
(6 servings)
2 scallions, halved
1 small serrano chile, stemmed and seeded (always wear gloves*)
3 Persian* cucumbers, peeled, seeded and quartered
2 cups buttermilk
Sea* salt and freshly ground pepper
1 cup sour cream, plain Greek yogurt*, or creme fraiche*
2 t. chopped fresh dill
2 t. chopped fresh tarragon
1 cup water
2 T. chopped or snipped fresh garlic* chives, plus more for garnish
An edible flower blossom like a pansy or nasturtium for floating on top*
Using a food processor, coarsely chop the scallions and chile. Add the cucumbers and pulse until chunky. Transfer the mixture to a large bowl, and stir in the buttermilk and 1 cup water. Season to taste with S&P. Stir in the sour cream and herbs. Refrigerate for at least 1 hour. To serve: ladle into individual bowls, sprinkle with chives, and float a blossom on top. VERY pretty!!!!
"Integrity reinforces a life with steel."
Love,
MM
Wednesday, May 29, 2013
S'more Pie - What?!!!!
For the little kid out by the campfire in all of us:
(8 servings)
1 package (8 oz.) cream cheese, softened
1&1/4 cups heavy whipping cream
1 jar (13 oz.) Nutella
1 graham cracker crust (9")
3 cups miniature marshmallows
Milk chocolate shavings*
In a large bowl, beat cream cheese and cream until thickened. Add Nutella; beat just until combined. Spoon into crust. Cover and refrigerate for at least 3 hours. Just before serving, top with marshmallows; press gently into filling. Broil 6" from the heat for 1-2 mins. or until marshmallows are golden brown. Shave chocolate on top with vegetable peeler*. Woweeeeee!!!
Make someone SMILE today.
Love,
MM
(8 servings)
1 package (8 oz.) cream cheese, softened
1&1/4 cups heavy whipping cream
1 jar (13 oz.) Nutella
1 graham cracker crust (9")
3 cups miniature marshmallows
Milk chocolate shavings*
In a large bowl, beat cream cheese and cream until thickened. Add Nutella; beat just until combined. Spoon into crust. Cover and refrigerate for at least 3 hours. Just before serving, top with marshmallows; press gently into filling. Broil 6" from the heat for 1-2 mins. or until marshmallows are golden brown. Shave chocolate on top with vegetable peeler*. Woweeeeee!!!
Make someone SMILE today.
Love,
MM
Creamy Baked Orzo with Rosemary Ham, Peas and Leeks
This sounds like a YUMOLA comfort casserole for this rainy day:
(serves 4 as a main dish, or 6 as a side)
1&1/4 cups orzo
2 t. EVOO, plus more for the pan
1 lb. leeks, white and light green parts, only, sliced into 1/4" rounds
2 large garlic cloves, minced
1/4 lb. Rosemary Ham* from Trader Joe's, chopped (or get a ham steak, cut in cubes, and add fresh
rosemary), about a scant cup
3/4 cup frozen petite* peas (or fresh)
3 oz. (1/2 cup) goat cheese
3 large eggs
1/2 cup plain low-fat yogurt (or sour cream*)
1/2 cup 2%* milk
1 T. fresh chopped dill
2 T. fresh chopped garlic* chives
2 T. fresh lemon* thyme
3/4 t. coarse sea* salt, plus more to season
A few grinds of black pepper
Preheat oven to 350. Oil a 2 quart baking dish. Fill a med. pot with salted water and bring to a boil. Cool the orzo until al dente, about 5-7 mins. Drain and set aside. In a large skillet over med. heat, warm olive oil until shimmering. Add sliced leeks and cook until translucent, about 7-9 mins. Stir in the garlic and cook for an additional 2 mins. Fold in the diced ham, peas and orzo, stir well, and cook until all the ingredients are warmed through. Fold in the goat cheese and set aside off the heat to cool slightly, about 5 mins. Meanwhile, in a large mixing bowl, whisk together the eggs, yogurt, milk, fresh herbs, S&P. Fold the orzo mixture into the milk mixture and stir to combine. Scrape the creamy orzo into the prepared baking dish and bake for about 45 mins., or until the top is slightly browned along the edges, and the center is set completely. Let cool for 10 mins. before serving. Serve hot with additional S&P if desired. Store leftovers in the fridge for up to 3 days.
Editor's note: how much FUN will I have harvesting all these herbs on my farm for this dish!!!
LAUGH A LOT today.
Love,
MM
(serves 4 as a main dish, or 6 as a side)
1&1/4 cups orzo
2 t. EVOO, plus more for the pan
1 lb. leeks, white and light green parts, only, sliced into 1/4" rounds
2 large garlic cloves, minced
1/4 lb. Rosemary Ham* from Trader Joe's, chopped (or get a ham steak, cut in cubes, and add fresh
rosemary), about a scant cup
3/4 cup frozen petite* peas (or fresh)
3 oz. (1/2 cup) goat cheese
3 large eggs
1/2 cup plain low-fat yogurt (or sour cream*)
1/2 cup 2%* milk
1 T. fresh chopped dill
2 T. fresh chopped garlic* chives
2 T. fresh lemon* thyme
3/4 t. coarse sea* salt, plus more to season
A few grinds of black pepper
Preheat oven to 350. Oil a 2 quart baking dish. Fill a med. pot with salted water and bring to a boil. Cool the orzo until al dente, about 5-7 mins. Drain and set aside. In a large skillet over med. heat, warm olive oil until shimmering. Add sliced leeks and cook until translucent, about 7-9 mins. Stir in the garlic and cook for an additional 2 mins. Fold in the diced ham, peas and orzo, stir well, and cook until all the ingredients are warmed through. Fold in the goat cheese and set aside off the heat to cool slightly, about 5 mins. Meanwhile, in a large mixing bowl, whisk together the eggs, yogurt, milk, fresh herbs, S&P. Fold the orzo mixture into the milk mixture and stir to combine. Scrape the creamy orzo into the prepared baking dish and bake for about 45 mins., or until the top is slightly browned along the edges, and the center is set completely. Let cool for 10 mins. before serving. Serve hot with additional S&P if desired. Store leftovers in the fridge for up to 3 days.
Editor's note: how much FUN will I have harvesting all these herbs on my farm for this dish!!!
LAUGH A LOT today.
Love,
MM
Pepper Monkey Lamb Meatballs with Spicy Afghan Green Sauce
Funny name, huh? But, I LOVE lamb, and Greek food/spices in general. The quote from epicurious about this recipe says, "Cover these with the sauce, and you'll be serving one of the most remarkable backyard barbecues ever. Friends who think they don't like lamb will rave about these meatballs."
So, here ya go:
(makes about 48 meatballs, serving 10-12)
Spicy Afghan Green Sauce:
1 bunch fresh cilantro (or flat leaf parsley*)
1/2 -1 jalapeno, depending on how spicy you want your sauce - the seeds and rind carry the heat
1 cup loosely packed fresh lemon* mint leaves
3 cloves of garlic
1 cup plain Greek yogurt or sour cream*
1&1/2* T. Greek seasoning salt
Juice of 1 lemon
1 t. agave nectar
Meatballs:
1 T. cumin seeds
2 T. coriander seeds
Seeds from 4 cardamom pods
Seeds from 2 star anise
1 T. ground turmeric
1&1/2* T. Greek seasoning salt
1 T. coarsely ground black pepper
1 t. ground cinnamon
1/2*-1 t. cayenne
4-5 lbs. ground lamb
1 med. sweet* white onion, finely chopped
2 T. peeled, finely chopped fresh ginger
4 cloves garlic, finely chopped
1/2 bunch fresh mint, chopped
1/2 cup crumbled feta
1 cup cooked spinach, chopped
Preparation:
Make the Spicy Afghan Green Sauce: Combine all the ingredients in a blender or food processor and puree until smooth. This can be done 1-3 days in advance. It is best to make the sauce at least 1 day in advance to give the flavors time to blend.
Preheat a grill to 375 for direct cooking, or turn on the broiler*
Make the meatballs: Place the cumin, coriander, cardamom seeds, and star anise in a small skillet over med. heat and toast until fragrant, 2-3 mins. Let cool, then grind in a spice or coffee grinder, or use a mortar and pestle*. Add the turmeric, Greek seasoning, pepper, cinnamon, and cayenne and mix well. Place the ground lamb in a large bowl. Add the spices along with the onion, ginger, garlic, mint, feta, and spinach and mix. well, but do not over mix as this will result in a tough texture. Form the mixture into meatballs 1-1&1/2" in diameter. Place the meatballs on the grill grate and cook for about 14 mins., or until the internal temp reaches 160. Rotate meatballs frequently to ensure that they caramelize evenly. Serve with dipping sauce, and a Tabbouleh salad or couscous.
"There, but for the grace of God, go I".
Love,
MM
So, here ya go:
(makes about 48 meatballs, serving 10-12)
Spicy Afghan Green Sauce:
1 bunch fresh cilantro (or flat leaf parsley*)
1/2 -1 jalapeno, depending on how spicy you want your sauce - the seeds and rind carry the heat
1 cup loosely packed fresh lemon* mint leaves
3 cloves of garlic
1 cup plain Greek yogurt or sour cream*
1&1/2* T. Greek seasoning salt
Juice of 1 lemon
1 t. agave nectar
Meatballs:
1 T. cumin seeds
2 T. coriander seeds
Seeds from 4 cardamom pods
Seeds from 2 star anise
1 T. ground turmeric
1&1/2* T. Greek seasoning salt
1 T. coarsely ground black pepper
1 t. ground cinnamon
1/2*-1 t. cayenne
4-5 lbs. ground lamb
1 med. sweet* white onion, finely chopped
2 T. peeled, finely chopped fresh ginger
4 cloves garlic, finely chopped
1/2 bunch fresh mint, chopped
1/2 cup crumbled feta
1 cup cooked spinach, chopped
Preparation:
Make the Spicy Afghan Green Sauce: Combine all the ingredients in a blender or food processor and puree until smooth. This can be done 1-3 days in advance. It is best to make the sauce at least 1 day in advance to give the flavors time to blend.
Preheat a grill to 375 for direct cooking, or turn on the broiler*
Make the meatballs: Place the cumin, coriander, cardamom seeds, and star anise in a small skillet over med. heat and toast until fragrant, 2-3 mins. Let cool, then grind in a spice or coffee grinder, or use a mortar and pestle*. Add the turmeric, Greek seasoning, pepper, cinnamon, and cayenne and mix well. Place the ground lamb in a large bowl. Add the spices along with the onion, ginger, garlic, mint, feta, and spinach and mix. well, but do not over mix as this will result in a tough texture. Form the mixture into meatballs 1-1&1/2" in diameter. Place the meatballs on the grill grate and cook for about 14 mins., or until the internal temp reaches 160. Rotate meatballs frequently to ensure that they caramelize evenly. Serve with dipping sauce, and a Tabbouleh salad or couscous.
"There, but for the grace of God, go I".
Love,
MM
Tuesday, May 28, 2013
Sweet and Savory Mustard Chops
Fast and FULL of flavor (after marinating overnight):
(serves 4)
1/2 cup light* mayo
1/4 cup packed brown sugar
1/4 cup yellow* mustard
1&1/2* t. Johnny's Garlic Seasoning* or any seasoned salt you like
1/3 cup red wine vinegar
1/8 cup EVOO*
4 bone-in pork loin chops 1" thick and 8 oz. each (or you could use turkey or chicken*)
In a small bowl, combine the first 4 ingredients. Whisk in vinegar and olive oil. Pour into a large resealable plastic bag; add pork. Seal and refrigerate overnight. Discard marinade. Grill, covered, over med. or broil 4" from the heat for 4-5 mins. on each side or until a thermometer reads 145. Let stand for 5 mins. before serving.
Do a secret favor for someone today, and have FUN doing it!!
Love,
MM
(serves 4)
1/2 cup light* mayo
1/4 cup packed brown sugar
1/4 cup yellow* mustard
1&1/2* t. Johnny's Garlic Seasoning* or any seasoned salt you like
1/3 cup red wine vinegar
1/8 cup EVOO*
4 bone-in pork loin chops 1" thick and 8 oz. each (or you could use turkey or chicken*)
In a small bowl, combine the first 4 ingredients. Whisk in vinegar and olive oil. Pour into a large resealable plastic bag; add pork. Seal and refrigerate overnight. Discard marinade. Grill, covered, over med. or broil 4" from the heat for 4-5 mins. on each side or until a thermometer reads 145. Let stand for 5 mins. before serving.
Do a secret favor for someone today, and have FUN doing it!!
Love,
MM
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